Warm up with a quick, easy pea and ham soup. It’s great for a midday filler or a relaxing night indoors. A delicious blend of vegetables and ham, the soup will hit the spot perfectly.
Time: 1 hour 20 minutes
- 1kg ham steak, diced
- 1 1/2 cups dried split peas, soaked overnight and rinsed
- 1 large carrot, peeled and diced
- 1 onion, finely chopped
- 2 teaspoons dried sage
- 1 litre chicken stock
- 500ml bacon stock
Combine stocks and diced ham in a large saucepan and bring to the boil. Simmer for 30 minutes to an hour, as time permits. Remove ham pieces from stock with slotted spoon and set aside.
Add onion, sage and split peas to stock and return to the boil. Simmer for 30 to 40 minutes or until peas are softened.
Once peas are softened, remove from heat and process with a stick mixer or processor until thick and almost completely smooth. Be careful not to over process and lose texture.
Using a fork or potato masher, roughly break up ham pieces.
Return soup to heat and add carrot and ham. Simmer until carrot is cooked.
Add water and season to taste.
If the end result is too salty, add water to reduce.